The Kielbasa Hashbrown Casserole recipe is a no-fuss dish your friends and family will enjoy. With only a few ingredients and a classic American taste, this dish will have your family coming back for seconds.
This recipe lands a coveted spot in our Pantry Budget Rescue Series because it is:
How to make Kielbasa Hash brown Casserole:
- Hashbrown potatoes. You can use the kind you find in the refrigerator section OR froen hashbrowns from the freezer section of your grocery store. If you choose to use the freezer section you will need to double the cooking time.
- Pepperjack cheese, shredded.
- Sour cream
- 1pkg Kielbasa or smoked sausage (already cooked), sliced fairly thin.
Step by Step Instructions:
1. Combine potatoes, cheese, mayo, sour cream, spices, and sausage.
2. Pour mixture into greased 9 by 13-inch casserole dish.
3. Bake at 350 degrees for 15-20 minutes, covered.
4. Turn the oven to broil and broil uncovered for 4 minutes or until the cheese is golden brown and bubbling.
5. Serve topped with sliced green onion and a sprinkle of black pepper.
Preparation and Storage Tips:
- Prep this recipe in advance up to 24 hours ahead, keep it covered with plastic wrap in the refrigerator. Take it out an hour or two prior to baking it to bring it to room temperature. Follow the recipeinstructions for baking.
- Because this recipe contains mayo and sour cream which will separate when you freeze and thaw it, I wouldn’t recommend freezing this recipe.
- Leftovers will keep in the fridge for up to 5 days. Simply reheat in the microwave.
- Add veggies like broccoli, mushrooms, and onions. I would recommend you chop them prior to stirring them into the recipe to make sure they are small enough in size to cook throughly.
- Instead of pepper jack cheese try cheddar cheese, Monterey jack, or the cheese you have on hand that is a good melting cheese.
- Instead of kielbasa (or in addition :)) swap out ham, turkey, ground beef, bacon, or other favorite meat. You may need to stir a bit of additional salt into the mixture if your meat doesn’t have a high salt content like kielbasa.
- For a breakfast casserole version perfect for brunch (we make this for Easter morning) try breakfast sausage and stir in 4-6 beaten eggs. Be sure to use cooking spray on the baking dish!
- Mix crushed corn flakes, ritz crackers, or potato chips with melted butter and add to the top of the casserole for a fun take on the potluck cheesy potatoes.
- Kick up the flavor by adding bit of garlic powder, a can of mushroom soup, fresh herbs, and/or cajun seasoning.
- Keep it a simple side dish by eliminating the kielbasa. You have a cheesy hashbrown casserole great for serving alongside your favorite protein.
Tip: Make a quick hollandaise sauce to serve over this cheesy hashbrown casserole recipe when you eat the leftovers for breakfast. Srsly… I always look forward to leftovers the next morning.
This is a recipe that makes its way to our table several times a month in various forms. It’s so easy to make, adapts to whatever ingredients I have in my pantry, and everyone loves it. Bonus…those leftovers are SOOOO good!
Kielbasa Hashbrown Casserole
- 30 oz shredded fridge or frozen hash browns see note on recipe for baking times if using frozen hashbrowns
- 1 cup mayo
- 1 cup sour cream
- 1 teaspoon smoked paprika
- 1//2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/2 cup chopped green onions
- 1 pkg smoked sausage already cooked, sliced fairly thin
- 4 oz pepper jack cheese shredded (can sub monterey jack or other fave)
- Mix all the ingredients together except the cheese.
- Pour into greased 9×13 pan.
- Top with cheese
- Bake at 350 degrees for 30 minutes, covered. Bake for 10 minutes uncovered. Broil for 5 minutes on low until brown and cheesy.